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Buy locally grown vegetables

during primary growing seasons

for best quality

April: asparagus, radish

May: asparagus, green onions, kohlrabi, leaf

lettuce, peas, radish, spinach, turnips

June: asparagus, beets, bok choy, broccoli,

cabbage, carrots, cauliflower, chard, collards,

green onions, kale

July: beets, bok choy, cabbage, chard,

cucumber, new potatoes, snap beans, summer

squash, sweet corn, tomatoes

August: beets, bok choy, carrots, chard,

collards, cucumber, eggplant, kale, lima beans,

muskmelon, onions, peppers, snap beans,

summer squash, sweet corn, tomatoes,

watermelon

September: beets, bok choy, broccoli, Brussels

sprouts, cabbage, carrots, cauliflower, chard,

cucumber, eggplant, garlic, kohlrabi, leaf

lettuce, lima beans, muskmelon, onions, peas,

peppers, potatoes, pumpkin, radish, snap

beans, spinach, summer squash, sweet corn,

tomatoes, turnips, watermelon, winter squash

October: beets, bok choy, broccoli, Brussels

sprouts, cabbage, carrots, cauliflower, chard,

cucumber, eggplant, garlic, kohlrabi, leaf

lettuce, onions, peas, peppers, potatoes,

pumpkin, radish, snap beans, spinach,

summer squash, sweet corn, tomatoes,

turnips, winter squash

Wash ‘em first

Raw produce can carry bacteria or viruses that

will make you sick. The bacteria can come

from the soil, people who handle the produce,

or from the knives and cutting boards in your

home.

Follow these steps to prepare fresh vegetables:

•Wash your hands with soap and warm water

before starting to prepare any food item.

• Use clean cutting boards, knives, and other

equipment. If it is necessary to use the same

equipment with raw meat, poultry, or fish,

be sure to wash with hot, sudsy water before

using for vegetable preparation.

• It is best to wash most produce just before using.

• Wash all produce, even if you plan to peel it.

(Bacteria on the surface can be transferred to

the edible portion inside.)

• Wash produce under running water. Soap or...